Teriyaki tuna with mange tout and baby corn
This juicy tuna teriyaki dish serves up to four people.
Ingredients
4 fresh tuna steaks (around 600g in total)2 tbsp of gluten-free Soy Sauce1 tsp of garlic powder200g mange tout200g baby sweetcorn1 sliced and deseeded red pepper1 tbsp extra virgin olive oil2 packs, gluten free rice noodles1 extra tbsp of gluten-free soy sauce
Method
Ideally you need a griddle pan for this dish. If you don’t have one a non-stick frying pan will be fine
Start by marinating the tuna steak in the gluten free soy sauce and garlic powder for one hour
Heat the grill pan to hot and chargrill the tuna steaks until cooked to your desired texture. (Some people like their tuna steaks rare, I prefer them cooked right through, so this choice is yours. Use a knife to check how they are cooking in the middle)
Meanwhile, in a large, non stick frying pan, stir fry the vegetables for 3 minutes with the olive oil, then add the gluten free soy sauce and cook for another minute or so
Now add the rice noodles and cook for 2-3 or follow the packet instructions
At this point if your tuna steaks are done, take off the heat and leave to rest, covering with a piece of foil
Once the veggies and rice noodles are ready, drizzle over the extra spoon of soy sauce, mix together and serve in four separate bowls topped with a tuna steak